Chällerhocker roughly translates to”sitting in the cellar,” which is exactly where the cheese develops its depth of flavor.
Dense and creamy, Chällerhocker is wonderfully complex; buttery, briny, nutty and earthy with a swirl of caramelized onions, cured beef, toasted almonds, grass and caramel.
Chällerhocker is made with thermalized cow’s milk, which, in theory, provides a gentler treatment that preserves more of the natural cultures in the milk.
My favorite thing about this cheese is the Chällerhocker boy. He’s the face of the cheese.
Holla for Chällerhocker!
About the Monger
Caitlin Crisafulli is a full-time cheesemonger.